4 lb Chuck Eye Roast, or other chuck roast, tied
Kosher Salt, freshly ground Black Pepper
Flour, for dusting
2 Tbsp Extra-Virgin Olive Oil
4 lg Ancho Chilies, steamed and seeded
1 lg Onion, coarsely chopped
3 cloves Garlic
4 cups Beef Stock, or low sodium broth
6 Thyme sprigs, 6 Parsley sprigs, and 2 Bay Leaves, tied
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 1/2 tsp Corn Starch, mixed with 2 Tbsp Water


Preheat oven to 300'.  Season the roast with salt and pepper and dust with flour.  In a medium, enameled cast iron pot, heat 2 Tbsp of olive oil.  Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.  Transfer to a plate.

Meanwhile soak the Ancho chilies in 1/2 cup boiling water for 20 minutes.  In a food processor or blender, puree the chilies with their liquid.

Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes.  Add the chili puree, stock, and herb bundle and bring to a boil.  Return the meat to the pot, cover and transfer to the oven.  Braise for 2 1/2 hours or until tender, turning once halfway through.

Transfer the roast to a plate.  Strain the cooking liquid into a bowl, discard the solids.  Skim off the fat and return the liquid and meat to the pot.  Add the potatoes.  Cover and braise in the oven for 30 minutes, until the potatoes are tender.

Transfer the roast to a work surface.  Using a slotted spoon, transfer the potatoes to a deep serving platter; cover.  Boil the liquid until reduced to 3 1/2 cups.  Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.  

Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.


 

1 cup Sugar
1/4 cup Light Corn Syrup
3 Tbsp Water
1/2 stick Butter, cut into pieces
1 tsp Cider Vinegar
1/2 cup Heavy Cream
2 tsp Vanilla


Bring sugar, corn syrup, and water to a boil over moderate heat, stir until sugar dissolves.  Boil mixture without stirring until golden caramel, swirling occasionally.  Remove from heat, add butter, vingear and a pinch of salt...swirl until butter melts.  Add cream and vanilla, simmer for a minute.  Cool to room temperature (sauce will thicken as it cools).  

2 cups Brown Sugar
1 cup Butter, melted
2 Eggs
3 1/2 cup Flour
1/2 tsp Salt
1 tsp Baking Soda
1 cup Pecans


Mix ingredients, mold onto a wax paper covered baking sheet.  Refridgerate overnight.  Cut into four large squares with a pizza cutter, then cut each square into narrow strips.  Bake at 300' for about 11 minutes.  



Notes:  These are divine with coffee...but for a dessert, I served them with a scoop of French Vanilla Ice Cream and a homemade Butterscotch Sauce

1 1/4 cup Sugar
1 1/2 tsp Dry Mustard
1 tsp Salt
1 Tbsp Celery Seed
1/2 cup Cider Vinegar
1 Tbsp Water
2 cups Canola Oil
1 small Onion, chopped

In a blender, mix sugar and spices.  Add a little vinegar and mix.  Add water to remaining vinegar and then add to spices slowly, alternating with canola oil until well blended.  Add onion last and mix until smooth and thick.  This dressing must be made in a blender to keep it from separating. 

1 pkg Gemelli Pasta, cooked al dente and rinsed with cold water
1 bunch Green Onions
1 lb hardwod smoked Bacon, cooked and crumbled
4 cups Romaine Lettuce
1 cup fresh Snow Peas
2 Red Peppers
2 Cucumbers
1 cup Swiss Cheese
1/2 lb whole Cashews

Toss cooked pasta with lettuce, cucumber, peas and salad dressing (Colonial Celery Seed Dressing)...layer in bottom of serving bowl, top with red peppers, cashews, cheese, and remaining bacon.  

Repeat layers.

New Holiday Tradition!

3 cups Organic Cane Sugar
2 Cinnamon Sticks
5 whole Cloves
3 cups Water

Bring to a boil, simmer for 1 minute.  Pour into a large glass bowl over 3 cups cranberries, rinsed (I use two bags, didn't measure them.)  Cover bowl and chill 8 hours.

Drain off sugar water strain out cinnamon sticks and cloves, reserve and use as a simple syrup for holiday drinks.

Toss cranberries with 1 cup or so of very fine sugar.  Lay out on cookie sheets to dry for about 2 hours. 

This year is the first time I've tried this recipe which I got from Whole Foods and they turned out spectacularly.  Package them in glass jars with a bright red ribbon for a really nice gift.  (click here to view) 

These are good enough to eat like candy, a bright tart burst of cranberry with the crisp sweetness of sugar...you can also use them to garnish holiday desserts (think cheesecake!) or serve with soft cheeses like brie. 
 

8 oz. Chocolate
1 cup Sugar
4 Egg Yolks
1 1/2 tsp Vanilla
8 oz. Cream Cheese

1 3/4 cup chilled Whipping Cream

1 Tbsp. instant Espresso Powder, diluted in 1 1/4 cup hot water, cooled
12 oz. prepared Pound Cake


Finely chop chocolate in food processor, set aside

Mix sugar and egg yolks in processor for 30 seconds, add vanilla and process until pale yellow, about 1 minute.  Add cheese in batches and blend until smooth.  Transfer to medium bowl.  Cover and chill 1 hour.  

Beat whipping cream until stiff.  Fold into cream cheese mixture.  Cover and refrigerate until well chilled, about 1 hour.  

Pour espresso into a large shallow dish.  Dip cake strips in espresso, turning to coat all sides lightly.  Arrange strips on bottom of 10 cup shallow dish, smoothing with fingers to mold together.  Sprinkle with half of chocolate.  Top with chilled cheese mixture.  Sprinkle remaining chocolate over.  Cover and refrigerate at least 2 hours.  

Can be prepared 1 day ahead.



Notes:  When instant espresso is hard to find, I've used Starbucks DoubleShot as is.  Sara Lee frozen pound cake works nicely for the cake portion.  This recipe easily adapts to being made in individual ramekins.

For a non-coffee version, I've used a raspberry mocha hot chocolate mix made very strong in place of the espresso.  For added raspberry taste, I also inlcuded a layer of frozen raspberries, thawed but not drained over the cake before the cream layer.  Garnish with fresh raspberries, mint, and a few chocolate curls.


This is a very quick and "cheap" version of a classic favorite which none the less gets rave reviews from all types of crowds.